Jeanette & I were discussing the values of roasts today. We are on our summer cut sheet schedule of using our chuck for more steaks and ground chuck for tasty tasty burgers.
She kept asking me what cut makes a fall aart cut like the chuck. I kept telling her brisket and she was all ” But its so expensive!” And I was all teenage Groot attitude saying ” No it’s not”. It is in fact 50 cents a pound more. With a 5 lb roast that is $2.50. But guys there is no bone unlike the chuck & the roast is bigger. HELLO LEFTOVERVILLE … Maybe I shouldn’t write blog posts after hanging out with Jeanette.
Our Briskets are amazing and this summer I will put my not so famous not so secret K.C. Style Smoked Brisket recipe up this summer. I hope life’s a bit nuts at the moment so I’m not cooking anything other than basics lately.
While our NCF Chuck roasts are $8.75 per lb our Brisket is $9.25 per lb. We have used this recipe for parties. Shred and place out buns, tostadas , tacos, salads, on mashed potatoes and just as a dinner roast. And I’m really craving it after writing this. As we run low on Chuck roasts this summer please give this tasty recipe a try.
We haven’t made too big of a deal about it yet, but we will now. Brittany Ridge Farms now has Turkey Breast. This means the NCF Store now has Turkey Breast. SWMBO & I have had some fun filling our families bellies with these wonders. Now I have to share. Even if I don’t want to share.
The one thing I try to keep out of my house is processed lunch meat. I try to make a bit extra at dinner for a light lunch for us for the next day. Somehow there are rarely leftovers on meat though no matter how hard I try. This means that once or twice a week I make an extra roast. Or if I make a Turkey Breast then my family has plenty of meat left over for a few sandwiches. And as much as my family loves the Herb Butter Recipe from Thanksgiving I prefer something a bit different from time to time.
The one thing we still need to do with Turkey though is Brine. Turkey is just too low in fat through the muscle to make it a moist meat without Brining. I recommend that you simply make the Brince the night before drop your Turkey Breast in it. Then cook it the next day the perfect brine time is somewhere between 12-23 hours. Some folks I know do a 36 hour brine, I only recommend this if you are using a bird that hasn’t had time to properly rest after being harvested. Brine is a simple recipe 4 tablespoons of Kosher Salt to 4 cups of water.
Turkey Breast is sold in the NCF store for $10 per lb. The breasts weigh between 2.5-3 lbs. I usually get a dinner and 2 days of sandwiches for my family of 3. I then use the carcass to make soup. Waste not Want not.
Alarita Dry Rub is now a constant in my kitchen. I’ve gone through 2 bottles in the past year. I use it for roast vegetables and meats alike. It is a solid product at $8 a bottle. It take a ho hum green bean or eggplant to “ooooo green bean & eggplant”. The tiny bit of brown sugar in it balances the flavor for herby flavor.
Oh beef shank how do I love thee? Let me count the ways.
Beef Shank is one of the most versatile roasting cuts of meat we have in the store. Sold in pack of 2 it is great for just 2 people. Packs range from 1-2 lbs due to the increasing size as the butcher works their way up the leg. At $8.49 per lb it is a pretty good deal for small households. In fact I really can’t tell you the last time I made a huge chuck roast. 1-2 packs gives my family of 3 plenty to eat with leftovers for another meal.
Rich in flavor, lightly marbled, & plenty of connective shank must be cooked for a long time. Don’t let it scare you off though. It is the perfect piece to throw in to the crock pot or dutch oven then come home to at night. In fact I’m going to recommend that you use the crockpot on low for this one for 6-7 hours. I used my dutch oven for 4 hours then complained that dinner wasn’t ready yet. Jeanette made fun of me deservedly so. It came out perfectly done 2 hours later. Tonight my family will enjoy it for dinner, meats dishes always taste better the 2nd day anyways.
Fall is back. As I type is it dark and rainy out even though it is only 2 pm. This type of weather has me wanting bold deep flavors. I’m already rethinking dinners and lunches this week to see where I can fit Panang Chicken Curry into the mix. Let’s get out of the summer rut we’ve been in with cooking and get the house warmed up using our stoves and creativity.
Blue Whistler Duck’s have been in the store for a few months now. I’ve been getting to know Farmer Amy who is amazing. Her dedication to her birds and their welfare is awe inspiring. Knowing that I can place a beautiful wholesome duck on my table makes me extra happy.
The recipe today is going to pack a bold flavor. I’m already thinking ahead of cold duck sandwiches later this week. (Edit: my family of 3 demolished this duck in 1 sitting it was so good. It was not a small duck either lol) This will be a dish that will enhance in flavor the next day. When I think of Peking Duck I instantly think of A Christmas Story with Little Ralphie and his family. This recipe would definitely work to change up your family’s holiday dinners this year.
Hopefully in the near future we will be able to sell duck by the part. Currently Ducks are sold whole by the lb for $8.45 lb. 1 duck is a solid 3 meals with leftovers for my small family. Most of the other ingredients are easy to find. I’m using Naan instead of Steam Buns ( if you can make them DO!) & a quick trip to the Asian Market for the Chinese 5 Spice & Shoa Shing Wine. Don’t forget the Mae Ploy for a little saucy goodness.
One thing is for sure. We’ve cooked more grass fed, grass finished steaks than pretty much anyone you’ve ever known. We’ve tried all the different ways of cooking them. Grilled, sous vide, etc. After years of experimenting and comparing the effort with the result, I can say that this recipe is our 100% go to recipe for steaks, and with one small addition, pork chops and Boston Butt steaks.
Last week left me without much time to cook. Due to Hurricane Matthew most meals were eaten at friends houses or out. Then the end of the week was so busy with obligations that dinner was out once again. Now the evenings are longer and cooking is something I want to fill our home as well as our stomachs.
NCF carries pork osso bucco for $4.50 lb. Osso bucco comes in all sizes, from small to large. Personally I prefer the smaller more delicate cuts.They take less time to cook and are very flavorful. Fortunately we carry all sizes in the store. The tomatoes, potatoes and sage came from the NCF garden making this a fairly inexpensive dinner for our family. Ragout is a french stew of vegetables usually served with meat. I served the Ragout on a bed of garlic mashed potatoes although rice polenta or noodles would serve wonderfully.
The NCF Store recently started carrying a smaller sized brisket. Instead of 7-8lbs the new cut is more manageable for a family at 2 ½ to 4 lbs. This meal fed 2 families, 5 children and 5 adults for under $70. That’s a big crowd when you realize the kids are hitting peak growth and hunger ages. Yesterday, was a typically busy house day. It’s the beginning of the homeschooling year, creating a bit of chaos.
I started watch Big Bang Theory years ago, since then I’ve wanted to make Howard’s Mother’s Brisket. It always appears to be one of those sought after items and much discussed. At 11 a.m. I realized, “Oh no the brisket isn’t in the oven yet. Is it too late?” Usually when I smoke a brisket, I like to keep it at 225 F for 12 hours. This however, was going to be served at 6 pm. OOPS!. As I seasoned the roast I discovered I was out of garlic powder. My mise en place was non-existent. I did what any good cook does and turned up the heat, changed the recipe and crossed my fingers.
In the afternoon, I met up with Erin (our neighbor & NCF’s milker) and run a chicken errand. When Erin and I walked in the door at 5:30pm; Bam the smell hit us. Something amazing had happened while we’d been out, the garlic powder missing was a great accident. Erin was planning to make tostadas for dinner and we both thought the kids would love to have dinner together and pulled beef brisket tostadas just sound AMAZING. I must admit they tasted even better, especially since Erin pampered us with fresh fried tostada shells.
Sorry, there aren’t a ton of pictures of the process as I did not plan on blogging this due to my loss of time management. It is too good not to share though.